Everything Bagels

I don’t think I had ever eaten bagel until I was an adult, at least not a memorable one. When I was a kid, living in our small town, the only bagels available were in the “special” section of the frozen food case. There were maybe three packages of “plain” or “egg” bagels at the end of the food case. It wasn’t until the Silvers moved onto our block I never knew anyone who actually ate them.

As an adult I started seeing “fresh” bagels in the bread section of our supermarket and loved them. I could choose plain, egg or onion and once I toasted them and spread a half-pound of cream cheese on them they were to die for. Later, Mia and I encountered a Noah’s Bagels whilst at a seminar in Portland, OR; The incredible bagels at Noah’s were huge, chewy and topped with an enormous amount of deliciousness. I was hooked.

While our town has grown to an urban area, there is still no bagel shop and few choices for a delicious, chewy, plump bagel. To the rescue, a little flour, bit of time, hot water and I have a wonderfully delicious bagel, with the characteristic chewy crumb. Top it anyway you like this bagel is excellent with a smear or without.

Bagel Ingredients

Preheat oven to 400°

• 1 cup Water
• 1 teaspoon Salt
• 1-1/2 teaspoon Sugar
• 3 cups Bread Flour
• 1 teaspoon Active Dry Yeast
• 1 Egg Yolk
• 2 tablespoons Cornmeal
• 1 teaspoon dehydrated Onion flakes
• 1 teaspoon Sesame Seeds
• 1 teaspoon Poppy Seeds
• 1 teaspoon dehydrated Garlic flakes or granulated Garlic
• 1/2 teaspoon crushed Red Chili
• 1 teaspoon Flaked Sea Salt
• 1 1/2 cup Cheddar Cheese, finely grated

Bread Machine Method

Put the water, salt, sugar, bread flour, and yeast in the bread machine in the order listed or according to manufacturers’ directions. Process on dough cycle.

When program is complete, remove dough from pan and turn onto lightly floured surface; divide into 10 equal pieces. Roll each piece into a ball; make a 1-1/2 inch hole in center of each ball.

Traditional Method

Put the water, salt, sugar, and yeast in in a bowl; stir in flour; turn out dough onto a lightly floured surface and knead for approximately 10 minutes. Grease (or spray with cooking spray) a bowl or container large enough for the dough to rise and double in size. Place dough into bowl, cover and place in warm place to rise. Allow to rise until double in bulk. (approximately 1-1/2 to 2 hours)

When dough has doubled in bulk, turn onto lightly floured surface; divide into 10 equal pieces. Roll each piece into a ball; make a 1-1/2 inch hole in center of each ball.

Making the Bagels

Slightly stretch bagels into a donut shape and place on greased baking sheet. Spray tops with cooking oil; cover with wax paper and a dry towel. Place in warm area (free of drafts) and let rise for 30 minutes.

Mix Topping Ingredients together — mix Onion, Garlic, Sesame Seeds, Poppy Seeds, Salt and Cheese together in a small bowl and set aside.

Bring 3 quarts of water to a boil. Gently place risen bagels, a few at a time, into water and simmer for 5-6 minutes, turning bagel over 1/2 way through cooking time; remove with slotted spoon to paper towels for draining.

Place on greased baking sheet dusted with cornmeal. Brush tops lightly with egg yolk mixed with 2 tablespoons water; top with topping mixture; bake for 25-30 minutes or until golden brown. Bon Appetit!